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The high-quality kiritsuke chef knife for your collection!
San Maï blade structure: 3 superimposed layers of steel
0.95% carbon-enriched Japanese Ginsan steel core
Hardness of 59/60 HRC Rockwell: long-lasting, high-performance cutting edge
Polished blade edges for greater ease of use
Walnut handle with black pakkawood bolster
Octagonal cut for ambidextrous grip
Handcrafted by Satoshi Nakagawa in Sakai
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Combining elegance and performance, this handcrafted Kagekiyo Kurumi Ginsan 24 cm Japanese kiritsuke knife is the fruit of know-how handed down within the Baba family in Sakai, in the famous Japanese cutlery tradition. Each Japanese kitchen knife is passionately forged to offer a perfect balance between aesthetics, sharpness and ease of use!
This kiritsuke chef's knife is ideal for slicing and dicing vegetables, fruit and fish, or for precise cuts where control is essential. It is not suitable for rough operations (bone, gel, very hard foods).
The blade features a three-layer San Maï structure, with a core of Ginsan steel (also known as Silver 3 or G3) covered by protective layers of softer steel.
This semi-stainless steel contains around 0.95% carbon and almost 13% chromium, enabling it to combine rigidity, sharpness and resistance to oxidation. Thanks to the high carbon content, hardness is between 59 and 60 HRC on the Rockwell scale, ensuring excellent edge retention while facilitating subsequent sharpening operations.
The blade is carefully sharpened using a traditional technique: successive sharpening stones reveal a slight wave on the polished metal. To reinforce the authentic design of your Japanese kitchen knife, kanjis have been engraved on both sides of the blade.
Finally, the upper edges and base of the blade are polished to offer a pleasant finger grip and avoid discomfort when holding the blade high.
The handle is carved from walnut, a dark, stable and elegant wood. It is appreciated for its high density, which makes it more resistant to humidity. The handle is completed by a black pakkawood bolster. This is a composite material based on wood fiber and resin to ensure great resistance.
The handle of this kiritsuke chef's knife is octagonal in shape, providing a secure, natural grip for both right- and left-handed cooks. It offers an ergonomic grip, ideal for long cutting sessions in the kitchen!
The junction of handle and blade is filled with a wood paste to make the whole unit watertight, preventing water or residues from penetrating the handle.
Always clean your handcrafted Japanese knife by hand, using a soft sponge and neutral soap, without scrubbing aggressively. Dry immediately with a non-abrasive cloth and store in a dry place. Never put your knife in the dishwasher or leave it to soak in the sink.
Kagekiyo knives take their name from Akushichibe Kagekiyo, a famous Japanese commander who lived during the Heian era in the 10th century. They are made by the Baba family, a line of cutlery craftsmen based in Sakai, whose workshop has been in operation for over a century. Today, the 3ᵉ generation perpetuates this family heritage, combining traditional techniques and contemporary innovations with rigor and exacting standards.
Among its members, Baba Ichiji has been honored by the Emperor of Japan with the Order of the Rising Sun and the Yellow Ribbon Medal, rewarding his exemplary commitment to the world of artisan cutlery.
To create this range, the family collaborated with Satoshi Nakagawa, a young blacksmith trained by master Kenichi Shiraki from the age of 18, for over 15 years. Now running his own workshop, he masters a wide range of techniques, from traditional carbon forging to more complex processes such as Suminagashi or Honyaki. He is also perfectly at ease with stainless steels such as VG10 or Ginsan, as demonstrated by this precise model. A fine demonstration of versatility and rigorous craftsmanship.
Discover the rest of Kagekiyo's Japanese knives on Knifeleader.eu!
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